Apricot-raspberry jam and a giveaway!
02.6.2012 Giveaway time! It has been far too long since I have thanked you all for reading, so here we go. THANK YOU! I appreciate every eye that peruses my little blog, and one set of eyes will be randomly chosen to receive these cute silicone measuring bowls!
Full and half measurements are included in each bowl and the set includes 5 total bowls: 1/4 cup, 1/2 cup, 1 cup, 1 1/2 cups and 2 cups. They are dishwasher and microwave safe, and they make prep-work super easy. Aren't they fun?!
To enter the giveaway, leave a comment on this post saying anything at all! Tell me what color socks you are wearing or what song you have in your head today or what your favorite kind of jam is.
For extra entries (please leave separate comments for each entry):
- Friend me on Facebook.
- Post about this giveaway on Facebook.
- Subscribe to my RSS feed.
- Follow me on Twitter.
Giveaway closes February 14th at midnight.
I have a recipe to share today, as well! Thanks to the cooking challenge I just completed, I learned that making jam really isn't so scary. In fact, it's as easy as pie! Except, pie isn't easy.
Since becoming a jam-making fanatic, we have jam all over our fridge. I'm not the only person in this house who loves having jars of jam bumping into the milk container and the butter and the celery and the blueberries. Every one of my family members eats my jam, and that is saying a lot. It is just about the only food that we all love. I hope you enjoy this recipe as much as my family and I do!
In a large saucepan, combine:
8 to 9 apricots, seeded and cut into small pieces
2 cups raspberries
2 cups sugar
Stir, smashing the raspberries with the back of your spoon. Let the mixture sit at room temperature for 1 hour, stirring occasionally.
Add 2 tablespoons of fresh lemon juice to the pan and bring the mixture to a boil over medium-high heat. Reduce the heat to medium and simmer for 20 minutes.
Divide the jam between 3 pint-size jars. Close the jars and allow the jam to cool. Store in the refrigerator for up to 3 months.
Thanks again for reading, everyone!
Apricots, Raspberries in Jam
Reader Comments (121)
Love your recipies! I made the Balsamic Bruschetta for Super Bowl Sunday and am making the Cream Cheese Monkey Bread this weekend for company coming early next week. Thanks for sharing.
The measuring cups are soo cute!
I subscribe to your RSS feed :)
Great blog... I've pinned several of your recipes and can't wait to try this Apricot-Raspberry Jam!
Your recipes are not helping my diet or wasteline! But they are great!
Would love to win these for the Hubby. He is the cook in this family and loves all his kitchen stuff!!! :-) Thanks for all the great information!
I LOVE your site and all of the delicious recipes that I find on here. Happy Weekend!!
I LOVE your blog! Your recipes are amazing and your photography is beautiful!! :-)
I love tulips!
I love apricot jam it is my absolute favorite!
I love fun colored kitchen items!
Me Love those bowls ;) and that jam looks delish!
Love those bowls!!
Hello fabulous friend! :)
The jam makes me miss my sweet grandmothers so much!
I LOVE your recipes! A friend of mine told me about you, and I have been following you ever since. I also friended you on fb and I love reading all the recipes and promptly pinning them, too (and better yet...making them!). Thanks so much for sharing your talent!
After a crabby kid and crabby mom day, I'm taking a few minutes to myself... not sure when I'll find time to make jam, but I sure like your pictures and the moment of escape - now off to put kids to bed, for the 3rd time!
The jam looks like it might taste like heaven.
Awesome giveaway, thank you!
Yum, this jam sounds delicious!
I have the song "10 limitless monkeys jumping on the bed" haha. My favorite jams are any that are homemade!! :)
Wow! That looks amazing! I'm gonna have to make some now that both of those fruits are in season here! mmm jaaaammmmm